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Vegan Oat Flour Carrot Cake Recipe

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4.2 from 6 reviews

This Vegan Oat Flour Carrot Cake is a moist, tender, and flavorful dessert made without oil or dairy. Packed with warm spices, freshly grated carrots, and a blend of oat and all-purpose flours, it uses applesauce and non-dairy yogurt to keep it perfectly moist. The cake is finished with a creamy vegan cream cheese frosting, making it a healthy yet indulgent treat ideal for any occasion.

Ingredients

Dry Ingredients

  • 1½ cups fine oat flour
  • 1½ cups all purpose flour
  • 4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • scant ½ teaspoon ground cloves
  • scant ½ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon fine sea salt

Wet Ingredients

  • 1½ cups thick non-dairy yogurt, plain (e.g. cashew yogurt)
  • ⅔ cup applesauce (or 6 tablespoons neutral oil)
  • 1 cup sugar
  • ½ cup maple syrup
  • 1 tablespoon fresh lemon juice
  • 2½ teaspoons vanilla extract

Additional Ingredients

  • 2 cups freshly grated carrot, lightly packed (about 4 medium carrots, peeled before grating)
  • ½ cup chopped pecans or walnuts, optional (plus more for decoration)
  • 1 batch homemade vegan cream cheese frosting or other preferred vegan frosting

Instructions

  1. Prepare Frosting: If making homemade vegan cream cheese frosting, prepare it first, ideally the day before, to allow ample chilling time for the best texture.
  2. Preheat Oven: Position an oven rack in the center of the oven and preheat to 350°F (176°C). Line the bottoms of your cake pans with parchment paper; no need to grease or flour them.
  3. Mix Dry Ingredients: Sift oat flour, all-purpose flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and sea salt into a large mixing bowl. Whisk thoroughly to combine.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the non-dairy yogurt, applesauce (or oil), sugar, maple syrup, lemon juice, and vanilla extract until smooth.
  5. Combine and Fold: Pour the wet mixture into the dry ingredients and stir gently just until combined; the batter should be thick and fluffy. Fold in the grated carrots and chopped nuts if using.
  6. Fill and Bake: Divide the batter evenly between prepared pans and smooth the surfaces with a spatula. Bake 9-inch cakes for 33-35 minutes or 8-inch cakes for 36-39 minutes, or until the centers spring back when lightly pressed and a toothpick inserted comes out clean or with a few moist crumbs.
  7. Cool Cakes: Allow cakes to cool in their pans for 10 minutes. Then carefully invert onto racks and remove the parchment paper. Let cakes cool completely before frosting.
  8. Assemble and Decorate: Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Add the second layer and frost the top and sides. Optionally, sprinkle chopped nuts on top for decoration. Refrigerate until ready to serve.

Notes

  • Use fine oat flour for a tender crumb; you can make it by finely grinding oat flakes in a food processor.
  • Applesauce helps keep the cake moist without adding oil; alternatively, you can use neutral oil like vegetable or canola oil.
  • Ensure carrots are freshly grated and lightly packed for proper moisture and texture.
  • For best results, prepare the vegan cream cheese frosting a day in advance to allow it to chill and set.
  • Store the finished cake refrigerated to maintain freshness and frosting texture.
  • This cake makes 9-inch or 8-inch layers but baking times will vary slightly.

Find it online: https://marthatasty.com/vegan-oat-flour-carrot-cake-recipe/